Sausage casings

Discussion in 'Sausage' started by praire fire, Dec 31, 2009.

  1. I read somewhere that if you add vinegar to the water you soak sausage casings in it will make the casings more tender. Just curious if anyone has tried this and if it works.
     
  2. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    I do, and it seems to help, also helps with the odor of fresh casings which I am no fan of. I also soak my fibrous summer sausage casings in warm water for about a half hour then a quick soak in vinegar. This seems to help the casing peel off easier when done.
     
  3. deerjackie

    deerjackie Fire Starter

    mulepackin, how much and what kind of binder should i use with my non binder home ss recipe?
     
  4. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Posted an answer to this on your perforated casing thread. Hope it helps.
     
  5. mysticalman

    mysticalman Fire Starter

    My local meat shop says he soaks his caisings in meat tenderizer. His only caution is you leave it in to long you will end up with mushy AND/OR casings that bust way to easy.
    Mm
     
  6. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    I suspect that the acids in the vinegar are doing the same thing as the papain in meat tenderizer. I wouldn't allow casing to sit in either solution for more than about 30 min.
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I read it some where about the vingar thing. I will have to try it one day soon as I'm making sausage today. I will let you know if it works cause the wife doesn't like the natural casings I have been using to date.
     

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